Pumpkin Sage Risotto With Crispy Pancetta

Preparation info
  • Serves


    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

When cooking risotto make sure you have the stock warm and everything you need ready to go as the cooking method will consume your time.


  • 6-7 cups (1.5ltr) chicken stock
  • 2 tbsp olive oil


Place a large saucepan on a medium to high heat. Add stock and bring to the boil. Reduce the heat to a gentle simmer.

Place a heavy based large saucepan over a medium heat. Add the olive oil and butter. When hot add the onion, celery, garlic and lemon zest. Cook for few minutes or until the onion is soft.

Add the chopped sage and pumpkin and cook for a further 2 minutes. Add you